First Course
-
Roasted Beet and Fennel Soup $8.00
Pureed beets, onions, garlic, crème fraiche (GF)
-
Winter Greens Salad $10.00
Little Leaf Farm's greens, sliced apples, roasted beets, dried cranberries, ricotta salata, toasty almonds, Seyval vinaigrette (GF)
-
Duck Leg Cassoulet $18.00
Traditional French dish, sous vide duck, slow cooked beans, fruit wood smoked bacon, Andouille sausage (GF)
-
Apple and Caramelized Onion Baked Brie $11.00Mini brie wheel topped with apple onion chutney, toasted baguette
-
Fried Calamari $11.00Wondra coated fried calamari, banana peppers, spicy marinara, lemon aioli
-
Braised Fennel and Burrata Cheese $12.00
Baby arugula, olive oil braised fennel, chili oil, sliced prosciutto, burrata cheese, aged balsamic
Main Courses
-
Butternut Squash Papperdelle $24.00
Foraged mushrooms and Impossible burger ragu, garlic, roasted parsnip and carrot, arugula salad, rosemary cashew cheese, garlic oil, French baguette (VE) (GF)
-
Lemon Herb Chicken $26.00
Seared Kinnealy breast and thigh, zucchini and summer squash risotto, sauteed spinach, herbed demi glace (GF)
-
Agghiotta Swordfish $28.00
Grilled line caught swordfish steak, topped with a Sicilian style Renaissance wine, grape tomato ragu with garlic, capers & olives, parsley potato gnocchi, ricotta salata, fresh basil, garlicky broccoli florets
-
Grilled Venison Chop* $32.00
Stimulus whiskey apple gastrique, poached apples with sweet potato puree, roasted cauliflower and Romanesco
-
Grilled Beef Filet * $35.00
Kinnealy Black Angus 8 oz tenderloin, Malbec wine and wild mushroom demi sauce, sous vide baby carrots, Yukon potato puree (GF)
